Sausage-Stuffed Portobello Mushrooms

Instructions

1. 1

   Heat oven to 400°F. Scrape the gills out of the mushroom caps, brush with olive oil and roast gill-side up 8 minutes; pour off any liquid.

2. 2

   Brown the sausage in a skillet 7-8 minutes, then add the garlic and spinach until wilted.

3. 3

   Stir in the cream cheese and Parmesan until creamy.

4. 4

   Pack the filling into the mushroom caps and top with mozzarella.

5. 5

   Bake 12-15 minutes until golden and bubbly. Serve with a simple Italian salad.